Friday, June 5
Cappuccino Meringue Cookies
My favorite part of a cappuccino is the foam top. The hint of coffee with cinnamon topped foam makes for a great all around treat and an even better cookie. I should warn you-these easily become very addictive!
Makes 3 dozen cookies
Full time 2 hours (includes 1 hour rest time)
2 egg whites
1/2 cup sugar
1 tsp cinnamon
1/4 tsp cream of tartar
1/4 tsp coffee extract
1/4 tsp vanilla extract
Preheat oven to 225' and line two small or one large baking tray with aluminum foil and lightly spray with cooking spray.
In a large bowl, whip egg whites along with cream of tartar-with a hand or stand mixer on medium speed, until soft peaks form.
Slowly start adding in sugar 1 tbsp at a time. Whipping each addition until fully dissolved.
Increase speed on mixer to medium high and continue whipping until stiff peaks form.
Add in extract and whip just to fully incorporate.
Move mixture into a pastry bag and snip off end.
Pipe 1 tbsp mounds, spaced roughly 1" apart on prepared baking sheets.
Dust lightly with cinnamon.
Bake in oven for 45 minutes. Once timer goes off, do not open oven. Turn oven off and let meringues sit in oven for 1 hour while oven and cookies cool.
Remove from oven.
Move cookies to a serving platter or air tight container to store for up to two weeks.